Whenever I bake cookies, for some reason they tend to turn out flat and kind of porous (choc chip and oatmeal esp). Why does this happen? Also they always seem to get brown on the bottom so quick. Can I do something about this, like line the baking sheet or something?
2006-12-01 05:17:35 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Try more baking powder/soda. As far as the browning you may be cooking them too long, you probably already know this but they are done before they really look done. Also If you put the dough in the refrigerator for an hour or two before baking they will not be as flat.
Good Luck!!!!
2006-12-01 05:23:47 · answer #1 · answered by bartman40467 4 · 1⤊ 0⤋
When I bake cookies, I have to turn the temperature down about 50 degrees and shorten the baking time, otherwise the bottoms will burn. If the temp. in the recipe call for 400, then use 350. If the recipe calls for baking time of 12 mins. try 8-10mins. Grease your cookie sheets or use parchment paper.Good luck,
2006-12-01 13:28:50 · answer #2 · answered by angel 7 · 0⤊ 0⤋
your temp may be too high and your cooking them too fast, try parchment paper but it's not always results. The best way to cook cookies to ensure even baking is on a stone. With stones everything cooks evenly, they are crispy or soft all over instead of hard edges and soft middles with burn bottoms. If you get a stone, get one that you can also do meats on, they're great for EVERYTHING.
(my fav is the Pampered Chef stoneware barpan... the breakfast, lunch and dinner stone)
2006-12-01 13:28:38 · answer #3 · answered by ShariSiggies 3 · 0⤊ 0⤋
The flatness is the leavening agents fault, baking powder or soda deficient. As for the over browning, stop useing dark colored cookie sheets or pans, it attreacts more heat, believe it or not. www.chefscatalog.com has pan liners, they work great to insulate from the use of dark covered pans
2006-12-01 13:26:02 · answer #4 · answered by Steve G 7 · 1⤊ 0⤋
Are you using butter? Butter and baking soda will result in flatter crisper cookies...try crisco(or generic white stuff) and baking powder...if you have dark pans your cookies will brown too fast...I bought silicone sheets because I have old dark pans and want to keep them...the sheets work great and are available everywhere...
2006-12-01 13:31:03 · answer #5 · answered by Mod M 4 · 1⤊ 0⤋
because the heat may be to high and that usually heats the pan so that it cooks the bottoms faster because pan is hot use baking paper and they turn flat because it might not have enough baking soda or powder
2006-12-01 13:26:16 · answer #6 · answered by Anonymous · 0⤊ 0⤋
yes...line it with parchment or use a different pan....dark metal, light metal and glass all cook food differently even at the same temperature
2006-12-01 13:25:22 · answer #7 · answered by cookiesmom 7 · 1⤊ 0⤋